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Thursday, January 24, 2013

Free Digital Cupcake Wrappers & Lemonade Cupcake Recipe

Good morning everyone! Today is a sample of what the summer will bring. Free
Digital Pink Lemonade Cupcake Holders. Why summer you may ask. Well, I had my
granddaughters Birthday Party, she is turning 15 on the 29th of January but we
had it early for convenience. It turned out great. She requested Lemonade
Cupcakes. Now I know this is more of a summer time theme but that is what she
wanted so that is what I did. Here are two recipes for you to try. Of course I
was on a time crunch (as always) so I used the easy one. Scroll beyond the
cupcake wrappers and check them out.

Since it is still the middle of winter I didn't use these but created them for a summertime party. Click on cupcake
photo to bring up a larger jpeg file. Right click on photo and save it to your
computer. Print on your own printer, one page makes enough for two cupcakes.
Cut out and wrap around cupcake. Glue the two matching banners together with a
toothpick in the middle.

Pink Lemonade Cupcakes

Made from Cake mix

1 box white cake mix

3/4 cup frozen pink lemonade concentrate

1/2 cup water

1/3 cup vegetable oil

4 egg whites

Pink food coloring

Preheat oven to 350 degrees and line 24 muffins tins with liners

Combine all of the ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.

Divide the batter evenly, filling the liners about 2/3 full

Bake cupcakes for about 25 minutes, or until cake tester comes out clean

In a medium bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the milk and egg whites.

Put the sugar and lemon zest in the bowl of a stand mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Add the extracts and beat until combined. Add one third of the flour mixture, still beating on medium speed, then half of the milk-egg mixture. Repeat, ending by adding the final third of the flour mixture. Beat on medium for two minutes to ensure that the batter is thoroughly mixed and well aerated. Divde the batter evenly among the cupcake tins. Bake for 18-22 minutes, or until the cupcakes are are springy to the touch and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then continue cooling on wire rack.